Curried Pear and Butternut Squash Soup

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  • servingServings

Ingredients

  • 1 Tbs. vegetable oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 Tbs. curry powder
  • 1 Tbs. brown sugar
  • 1 tsp. ground cumin
  • 6 cups vegetable broth
  • 1 1/2 lbs. butternut squash, peeled and diced
  • 4 ripe Bartlett pears, peeled, cored and diced
  • Chopped fresh cilantro for garnish

Preparation

  1. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Add garlic, curry powder, brown sugar and cumin and cook, stirring, 30 seconds. Add broth, squash and pears. Bring to a boil. Reduce heat and simmer, covered, until squash and pears are tender, 25 to 30 minutes. Purée mixture with immersion blender or transfer to food processor and process in batches. Garnish with cilantro. Serve warm.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 173
  • Carbohydrate Content: 37 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Sodium Content: 506 mg